Beef stew with red peppers and pasta

Melt the butter in a large heavy-based saucepan. Place the cake flour and meat cubes in a plastic bag and shake until the meat is well-coated with the flour. Brown a few meat cubes at a time in the hot butter, remove from the saucepan and drain on paper towelling. Transfer the meat cubes to an ovenproof dish. Meanwhile, preheat the oven to
160 ºC. Stir-fry the garlic and onion wedges in a little heated oil until the onions start to brown. Remove with a slotted spoon and arrange in the dish with the meat cubes. Stir-fry the red pepper chunks for a minute and add the ginger. Stir-fry until fragrant and add the stock, soy sauce, bay leaf, parsley and seasonings. Bring to the boil and pour over the meat cubes. Cover with aluminium foil and bake in the oven for about
1 1/2 hours or until the meat cubes are tender. Meanwhile, cook the pasta until just done, drain and refresh under cold water. Add the pasta to the meat about 15 minutes before the end of the cooking time and bake uncovered until the pasta is heated through. Alternatively, spoon the meat on top of the pasta just before serving. Sprinkle with chopped fresh parsley.
Serves 4-5.